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Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.
Ingredients
Shrimp
- 1½ pound shell-on large shrimp
- ¼ cup plus 1 Tbsp. Old Bay seasoning
- 2 tablespoons chopped fresh flat-leaf parsley
Mustard-lime dipping sauce
- 2 tablespoons spicy brown mustard
- 1 teaspoon fresh lime juice
- 1 teaspoon light brown sugar
- ½ teaspoon English mustard powder
- ½ teaspoon Worcestershire sauce
- Lime wedges (for serving)
Recipe Preparation
Shrimp
Using kitchen shears and working one at a time, cut along the length of the backs of shrimp, cutting through shells and just deep enough into flesh to expose veins; remove veins.
Bring a large saucepan of salted water to a boil and add ¼ cup Old Bay seasoning. Squeeze lemon juice into water and add lemon halves to saucepan; return water to a boil. Add shrimp, reduce heat, and simmer until cooked through, about 3 minutes. Transfer to a bowl of ice water and let cool. Drain and pat dry.
Just before serving, whisk oil and remaining 1 Tbsp. Old Bay in a medium bowl. Add shrimp and parsley and toss to coat.
DO AHEAD: Shrimp can be cooked 1 day ahead. Cover and chill.
Mustard-lime dipping sauce
Whisk mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl; season with hot sauce and salt. Serve shrimp with dipping sauce and lime wedges.
